Stew with pork and vegetables
WHAT YOU WILL NEED
From ingredients
8 products
SIMPLE PROCESS
Step by step recipe
The key to this stew is the order of adding vegetables. Sear the meat first to lock in juices, then add onion and carrot, followed by the more delicate vegetables (eggplant, zucchini, pepper, and beans). Salt the eggplant beforehand to remove bitterness. Simmer gently so the vegetables soak up the meaty flavor without becoming mushy. Follow our steps for a perfect stew every time.
Prep the Vegetables
Dice the eggplant, salt and leave for 15 minutes, then squeeze. Dice the zucchini, bell pepper, onion, and carrot. Cut green beans into 1–2 inch pieces.
Sear the Pork
Cut pork into 1-inch cubes. Heat oil in a heavy-bottomed skillet over high heat, brown the meat (7–10 minutes). Season with salt and pepper.
Add Onion and Carrot
Reduce heat to medium, add onion and carrot to the meat, cook for 5–7 minutes until the onion softens.
Add Water and First Simmer
Pour in about ½ cup of hot water, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
Add the Remaining Vegetables
Stir in the prepared eggplant, zucchini, bell pepper, and green beans. Mix well. Add a little more hot water if needed to almost cover the vegetables. Cover and simmer for 20–25 minutes until vegetables are tender.
Finish and Serve
Stir in fresh chopped herbs (parsley, dill) 5 minutes before the end. Adjust salt and pepper. Let rest covered for 5 minutes. Serve hot with bread or rice.
CHEF'S TIP
Prep Eggplant in Advance
Cut the eggplant into cubes, salt, and let sit for 15–20 minutes, then squeeze out excess liquid. This removes bitterness and prevents them from falling apart during cooking.
Sear the Meat Well
Brown the pork over high heat before stewing to seal in the juices. This gives the meat a richer flavor and keeps it tender.
Don't Overcook the Vegetables
Add vegetables in stages: start with the firmer ones (eggplant, zucchini), and add bell peppers and green beans toward the end to keep them slightly crunchy.
Adjust the Liquid
Vegetables release plenty of moisture, so add water only as needed. The finished stew should have a light sauce, not be swimming in liquid.
SUBSTITUTIONS
Add your taste
- With Chicken or Turkey Replace pork with chicken breast or turkey — the dish becomes lower in calories (~90 kcal). Reduce simmering time to 30–35 minutes.
- Add Tomatoes Stir in 2–3 fresh diced tomatoes or 2 tablespoons of tomato paste at the end — adds a tangy, rich depth.
- Spicy Version Add chili pepper or red pepper flakes with the vegetables for a spicy kick.
- Vegetarian Option Skip the pork and increase the vegetables (add potatoes and cauliflower) — a light veggie stew.
HOW TO STORE
How to Store Pork and Vegetable Stew
Cool the stew, transfer to an airtight container, and refrigerate for up to 3 days. Add a little water when reheating if the sauce has thickened. Reheat on the stovetop or in the microwave. Freeze in portions for up to 2 months — thaw in the fridge and reheat gently.
GOOD TO KNOW